Graaviloh belongs to many people’s Christmas table. By engraving yourself, you save money, and with a few tricks you can get a guaranteed delicious result.
1. Choose a fish
Gravel salmon can be made from both Norwegian salmon and rainbow salmon. Norwegian salmon is large, and its meat is fatty and soft in texture. Rainbow salmon, on the other hand, is smaller in size, leaner and firmer in structure. It’s a matter of taste which one you prefer when engraving. From the point of view of responsibility, rainbow salmon raised in the Nordic countries is a better choice than Norwegian salmon.
2. Check for freshness
The fish to be carved must be fresh. The surface of the fresh fillet is shiny and slimy. The surface of the fish becomes more cloudy over time. Catching times are also marked on the fish counter, so factual information is easily available, and you can ask the seller about the catch day.
3. Appropriate salt and a little sugar
Rub fish with coarse sea salt. Sprinkle salt over the fillet, 2-3 tablespoons per kilogram of fish weight. You should put more salt in thick places and less in thin places so that the salting is uniform. And don’t forget the sugar. A touch of sugar balances the taste and makes sure that the gravy fish is soft.
4. Give it time
Let the fish marinate in the refrigerator under baking paper and plastic wrap for a day. When the fish is ready, wipe off the excess spices and cut the fish into thin slices. Put only as much graavifish on offer as will be eaten at once. This is how you extend shelf life.
5. Anticipate and see offers
Gray salmon can be prepared well before Christmas, so now is the perfect time to keep an eye on fish offers in stores. You can now find salmon at a very affordable price per kilo. Scoop fresh fish and immediately put it in the freezer. Fish can be kept in the freezer for a month. Put the fish in the fridge to thaw a day before serving.